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4 small sheets of frozen puff pastry
butter or baking spray, to grease
100g mascarpone
100g cream cheese
3 tablespoons icing sugar
15ml raspberry syrup
1 drop of red food colouring
8 small raspberries
inspired by a recipe of urvashiroe.com
Alice in Wonderland was published over a 150 years ago, in Great Britain this is celebrated every year in July! Who does not know the story of Alice should read it soon! Today it is as popular as it was 150 years ago, there are still many new editions published to this day. We celebrate her Birthday a little late this year, but we still have a fancy teaparty. That's why we make raspberry cheesecakes, mini-size of course!
How to make Mini Raspberry Cheesecakes
Preheat the oven to 210°C
Cut out circles from ready-made half-thawed puff pastry.
Grease the underside of a mini cupcake tin.
Press the circles over the molds.
Bake the puff pastry cases in +/- 10 minutes golden.
Allow the cases to cool on the tin.
Then place them on a wire rack.
Weigh mascarpone and cream cheese.
Place it in the mixer, add icing sugar and syrup.
Mix it with a drop of red food colouring smooth.
Pipe the cheese/mascarpone filling into the little cases.
Press a raspberry on top of each tartlet.
Happy Birthday Alice, many happy returns of the day!